Bean chilli, full of warming spices and a delicious mix of beans and vegetables. A great vegan dish that is packed full of flavour.
Bean chilli is a dish all my family love to eat. Whether you wan to refer to it as 3 bean chilli or 5 bean chilli, it takes delicious.
Although no longer a vegetarian, I love vegetables and enjoy eating meat free a few days a week. One of the meals I cook regularly is this bean chilli, packed full of beans, vegetables and a lovely blend of spices.
This tasty dish is vegan, and one of those dishes where you really don’t miss the meat. As much as I love a beef based chilli, if pushed to choose, my favourite chilli is this bean chilli.
Can I adapt the recipe?
This recipe can be easily adapted to suit the tastes of your own family. As with most dishes, it’s best to adapt using ingredients that you know your family will enjoy.
Here are some suggestions on how you can adapt the recipe:
Vegetable & Bean Mix:
I use this vegetable mix as I think it works really well in the dish.
However, leave out anything you know your family won’t enjoy. Likewise, add in any other vegetables that you know your family like to eat.
For example, butternut squash and sweet potato work really well in this bean chilli recipe. The bean mixture is entirely up to you, again use beans you know your family will enjoy eating.
You can also add in a tin of chickpeas in place of beans if you would prefer. My bean mix is dependant entirely on what I have in the cupboard.
As with all recipes that contain chillies, you can easily adapt the heat of the dish.
I love chilli, therefore I add at least 2 chillies as per the recipe. I add more if my children aren’t eating it.
However, if you want it milder, simply de-seed the chillies, cut down the amount of chillies you add to one, or leave them out entirely.
Most important to any recipe – cook this how you want to eat it.
How can I serve this bean chilli?
This simple chilli is full of flavour and needs very little added to it, making it a great mid week meal.
I like to eat my bean chilli served with some brown rice. As much as I love the nutty crunch of brown rice, it is not something I’ve yet been able to convert my family to enjoying.
We all tend to like our chilli served our own way, so I often steam some white rice, or add some to a wrap before sprinkling with a little cheese and popping it under the grill to melt a little.
Whilst the bean chilli itself is vegan, sour cream and cheese are not. If serving vegan diners look for suitable vegan alternatives.
Can I make this bean chilli ahead of time?
Bean chilli is a great make ahead dish. In fact I usually make this dish the day before as allowing it to sit for 24 hours only intensifies the flavours.
Can I freeze this chilli?
Bean chilli freezes really well. This recipe will comfortably feed 8 people and a great way to batch cook.
Therefore, rather than half the recipe, I cook it as it is. Then I eat a portion for dinner, placing the second half portion into the freezer to enjoy at a later date.
Simply remove from the freezer and allow to defrost before heating up.
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Additional recipe suggestions:
If you like this recipe then try some of our other vegetarian recipes like our:
For those not following a vegetarian or vegan diet, try
- 2 tbsp sunflower oil
- 1 onion (chopped)
- 2 sticks celery (chopped)
- 2 carrots (chopped)
- 2 red peppers (de-seeded and chopped)
- 2 red chillies (chopped)
- 2 cloves garlic (crushed)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp sweet smoked paprika
- 400 g tin kidney beans (drained)
- 400 g tin black beans (drained)
- 400 g tin mixed beans (drained)
- 2 x 400 g tins plum tomatoes
- 300 ml vegetable stock
- 2 tbsp Heinz tomato ketchup
- 2 tbsp tomato puree
- salt & pepper
- 4 tbsp coriander leaf (chopped)
- Heat the sunflower oil in a large saucepan over a medium heat. Add the onions, celery and carrot to the pan and saute for 5 minutes, taking care to soften but not colour the vegetables.
- Add the peppers, chillies and garlic to the pan and cook gently for a further minute. Then add the ground spices to the pan and stir for a minute until the spice is well combined and starting to become aromatic.
- Now add the beans, tinned tomatoes, tomato ketchup, tomato puree and vegetables stock to the pan. Season with salt and pepper. Stir well, turn the heat down to low and allow to simmer gently for 30 minutes.
- Once cooked test for seasoning and add more if required. When ready to serve, spoon the bean chilli into a bowl and scatter over some chopped coriander leaf.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •Share on Facebook
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